Roasted Red Pepper and Beetroot Pesto
A community recipe by passionfruitNot tested or verified by Nigella.com
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Grill the pepper until blackened. Put the pepper into a dish and cover tightly for 15 minutes. Peel off the skin, cut and remove the pips. Place all the ingredients in a food processor and blend till smooth. Serve over 500g cooked tagliatelli or on bruschetta topped with fresh basil.
Grill the pepper until blackened. Put the pepper into a dish and cover tightly for 15 minutes. Peel off the skin, cut and remove the pips. Place all the ingredients in a food processor and blend till smooth. Serve over 500g cooked tagliatelli or on bruschetta topped with fresh basil.
Introduction
absolutely the psychedelic pink colour!
absolutely the psychedelic pink colour!
Ingredients
Serves: about 500 ml
Metric
Cups
- 1 red pepper
- 200 grams beetroots (cooked)
- 100 grams cashew nuts
- 3 cloves garlic
- 50 grams Parmesan cheese (or Pecorino, grated)
- 15 millilitres lemon juice
- 85 millilitres extra virgin olive oil
- salt (to taste)
- pepper (to taste)
- 1 red bell pepper
- 7 ounces beets (cooked)
- 4 ounces cashew nuts
- 3 cloves garlic
- 2 ounces Parmesan cheese (or Pecorino, grated)
- ½ fluid ounce lemon juice
- 2⅞ fluid ounces extra virgin olive oil
- salt (to taste)
- pepper (to taste)
Method
Roasted Red Pepper and Beetroot Pesto is a community recipe submitted by passionfruit and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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